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HAPPY OCTOBER! It is officially pumpkin season. May all the #basicbitches rejoice. I am one of them…yes.. I love me some PSLs from Starbucks and I adore going to pumpkin patches to pick pumpkins with leaves crunching under my Uggz. No shame in my game.It’s the only time of year where wearing a sweatshirt everyday is considered normal.
I miss the cold crisp mornings…it’s like a welcome to the holiday season. Le’sigh….how I wish I was back on the east coast to experience it. Instead I’m in SF dealing with a heat wave…:-/. So I decided to bake up a batch of cookies and make my home smell like fall. If you are like me and are obsessed with all things autumn-related, then try this amazing pumpkin pie snickerdoodle recipe! It tastes like fall. Do it.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 2 dozen cookies
Ingredients
-
- 1/2 cup unsalted butter, softened
- 1/2 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 4 tbsp pumpkin puree (I used the canned version)
- 1.5 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup white chocolate chips or chunks
- 1/2 cup crushed walnuts
- 1/2 tsp ground cinnamon
- 1/2 cup granulated sugar
Instructions
- Cream butter, brown sugar, and granulated sugar until nice and fluffy. Add vanilla and pumpkin puree and mix well.
- In a separate bowl, whisk flour, salt, baking powder, baking soda, ground cinnamon and pumpkin pie spice together. Now doesn’t that smell nice?
- Add the flour mixture to the creamed butter mixture and stir until there are no more flour lumps. Stir in the chocolate chips and crushed walnuts. Freeze the cookie dough for at least 30 minutes. You can leave it in the refrigerator until you’re ready to bake.
- Preheat oven to 350 F
- In a small bowl make your cinnamon sugar. Make a dough ball with 1 tbsp o dough and roll it into the cinnamon sugar until it is well coated. Place the cookie dough balls on a parchment-lined baking sheet about 2 inches apart.
- Lightly press down on each cookie to flatten them out and back for 8-10 minutes. Cool on the baking sheet before enjoying with a nice big glass of milk.
http://www.prettypolymath.com/2014/10/02/pumpkin-pie-snickerdoodles-eggless/
3 Responses
OMG!! These look/sound unreal!! Totally making them this weekend 🙂 Thanks for the recipe!
Thanks for you kind words! Let me know how they turn out!
Thanks I hope you enjoy them!!!
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